Made with AI
Curry Leaf Egg Fried Rice
25 min 428 kcal per serving Easy
Ingredients
4 Servings
- Cooked white rice600 g
- Large eggs8 eggs
- Onion, finely chopped200 g
- Garlic, minced12 g
- Vegetable oil30 ml
- Chilli powder4 g
- Ground turmeric2 g
- Fresh curry leaves10 leaves
- Salt5 g
Instructions
- 1
Break the eggs into a bowl and beat them until the yolks and whites are fully combined.
- 2
Break up any clumps in the cooked white rice so that the grains are loose and separate.
- 3
Heat 15 ml of the vegetable oil in a large wok or frying pan over medium-high heat.
- 4
Add the beaten eggs and cook, stirring gently, until softly scrambled. Transfer the eggs to a plate and set aside.
- 5
Add the remaining 15 ml of vegetable oil to the same pan. Add the fresh curry leaves carefully and fry for about 20 seconds, until fragrant.
- 6
Add the finely chopped onion and stir-fry for 3–4 minutes, until softened and lightly golden.
- 7
Add the minced garlic and cook for about 30 seconds, stirring constantly to prevent it from burning.
- 8
Add the chilli powder and ground turmeric. Stir for 15–20 seconds to coat the onion mixture and release the spices' aroma.
- 9
